What is the Best Steakhouse in New York

show route and directions
A markerBenjamin's Steakhouse -
52 E 41st St, (Madison Ave)New York, NY 10017, USA
[get directions]

B markerPeter Lugar Brooklyn -
178 Broadway, Brooklyn, NY 11211, USA
[get directions]

C markerPeter Lugar's of Long Island -
255 Northern Blvd, Great Neck, NY 11021, USA
[get directions]

D markerBLT Prime -
111 E 22nd St, New York, NY 10010, USA
[get directions]

It seems like back in the beginnings of Hubpages, I was asked for my favorite steakhouse in San Francisco. I decided why not go clear across the US to New York to see about our favorite steaks in New York.

What do you think?

Everyone has an opinion. Everyone has a favorite. What is your favorite steak in New York?

This hub will be a work in progress. As people make suggestions, I can check them out. I will start with my favorite.

Peter Lugers Brooklyn

Peter Luger's

Peter Luger's has been serving prime beef in New York since 1887. They cut their own beef and you can eat at their 2 locations or buy their steaks and cook them at home.

Their menu is a bit different than your typical steakhouse. At lunchtime they serve a daily special, and dinnertime your options are quite simple. Steak for 1, 2, 3 or 4 which are porterhouse cut into pieces and served on a platter. They also offer a lamb chop or rib steak.Everything is ala carte.

The favorite appetizer at Lugars are slices of bacon, and the sliced tomato and onion.

At Lugers they cook the meat on a 800 degree vertical broiler to the preferred doneness, then slice it in pieces and drizzle it with clarified butter. Yummy! It is a hard reservation to get, If you are in town with short notice, you might try calling. Another caveat. They don't take credit cards. They have their own credit account you can apply for, or you can pay cash. I have heard that they are now accepting debit cards, but I would call ahead or get cash at an atm first.

Peter Luger Porterhouse Platter
Peter Luger Porterhouse Platter

Bacon Appetizer from Peter Luger

Peter Lugers

Peter Luger Porterhouse

Benjamin Steak House

Benjamin's Steakhouse

Ever find yourself near Madison Ave, and wanting a Peter Lugar's steak, but don't want to trek to Brooklyn or Long Island? There is a solution. The chef who was with Lugars for 2 decades has partnered to open Benjamin's Steakhouse, and many of the same items that are so popular at Lugar's are on the menu at Benjamins. The one difference might be in appetizers. The appetizers are a bit more mainstream.

The portions both of meat and the sides are huge. The only real complaint was the rolls/bread were hard like a rock. The service was very attentive. The steak for two is around $80.00. My understanding is the salad was excellent(I am not really a salad guy)

BLT Steak

 BLT Steak is a restaurant by Laurent Tourandel and as you may or may not know, Chef Tourandel Names his restaurants by their focus. There is BLT Burger, BLT Steak, BLT Seafood ect.

The food is excellent, and they have some great appetizers and sides on the menu, but if you are bothered by either close quarters, or really loud restaurants, you might want to pick a slow night to visit this restaurant. You can barely hear yourself think, let alone hear anyone you are dining with.

Back to the food. The crabcakes are very good, and they actually contain crab. The steak was cooked perfectly, Oh, and the bread they serve is a popover. awesome!

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Comments 2 comments

Paul Edmondson profile image

Paul Edmondson 8 years ago from Burlingame, CA

Interesting. Not sure how I feel about getting the meat cut up in advance. That's part of the experience of eating a great steak. Also, what's clear butter? When I BBQ steaks, I occasionally will put a pad of butter on them.


puter_dr profile image

puter_dr 8 years ago from Midwest USA Author

Clarified butter is butter with the milk solids removed. Often lobster is served with clarified butter too. (When butter is served in a warmer the milk solids burn)

It is a different experience, that is going to a steak house and have them cut up the steak before it comes to the table. I guess one advantage is that the doneness of the meat is easily visible. There are more than a few places back east that serve steaks this same way-cut up that is. Also they put the platter on a slant so the juices pool to dip your meat in.

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